This version of Vegetarian Chili has become one of our favorites. It’s so light and fresh and it wouldn’t surprise me if it becomes a favorite of yours as well. Don’t forget to make some Indian Corn Bread to go with it too!! A real treat on a cold winter’s day.
P.S. For those of you who can’t go without a touch of meat, try adding your favorite sausage or ham to go in the Chili. Mark really likes it this way too.
2 Tbs. canola oil
2 onions, chopped
4 garlic cloves, finely chopped
2 green peppers, chopped
2 celery stalks, chopped
1 Tb. butter
2 Tbs. ground cumin
1 Tb. ground coriander
¼ tsp. cayenne (more if desired)
½ tsp. dried or finely chopped fresh oregano
½ tsp. dried basil or 2 tsp. finely chopped fresh basil
½ tsp. dried dill weed or 1 Tb. finely chopped fresh dill
½ tsp. black pepper
2 large cans of diced tomatoes
1 large size can of red kidney beans (or your favorite beans like pinto, black, etc.) rinsed and drained
2 tsp. red wine vinegar
½ cup toasted cashews (opt.)
In a soup pot, heat the oil. Add the onions and garlic and saute for about 2 minutes. Add the green peppers and celery and cook until vegetables are tender but still crisp, 8 – 10 minutes.
Melt in the butter, then add the spices, herbs, and pepper. Saute for 1-2 minutes, stirring frequently so nothing burns. (Cooking the spices takes the raw edge off their flavors.)
Add the tomatoes and beans to the mixture adding some water if necessary. Bring all up to a nice medium heat and simmer for about 5 minutes.
Toast cashews in a shallow dry, fry pan until lightly browned. Be careful not to burn them. Once they start to brown they burn quickly.
Simmer for 30 minutes to blend the flavor. Add the cashews and vinegar, mix and let sit for 5 min.
Adjust seasons adding salt to taste and serve with corn bread or over a hot bowl of your favorite rice.
INDIAN CORN BREAD
Preheat oven – 400 degrees
Grease 9” pie plate
1 cup – all purpose flour
1 tsp. – baking powder
1 tsp. – salt
¼ tsp. – baking soda
1 Tb. – brown sugar
1 cup – corn meal
1 cup – milk
½ cup – plain yogurt
1 egg – slightly beaten
4 Tbs. – canola oil
In medium size mixing bowl, mix together all dry ingredients. Add milk, yogurt, and egg. Mix until smooth. Stir in oil.
Pour into greased baking dish and bake 30 minutes at 400 degrees until golden and knife inserted comes out clean. Serve immediately with butter and honey.